Are you ready to take your love for Cinnamon Toast Crunch cereal to a whole new level? Forget just eating it straight from the box – we're talking about transforming those iconic squares into incredibly delicious, crunchy cookies! This recipe delivers the perfect balance of sweet cinnamon flavor and satisfying crunch that will have you hooked. Get ready to unleash your inner baker and create a batch of these irresistible treats.
What Makes These Cookies So Special?
These aren't your average cookies. The magic lies in the masterful incorporation of crushed Cinnamon Toast Crunch cereal. It adds a unique texture and a powerful cinnamon-sugar flavor that elevates the entire experience. We've perfected the recipe to ensure maximum crunch and optimal sweetness, resulting in a cookie that's both satisfying and addictive.
Ingredients You'll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 cups crushed Cinnamon Toast Crunch cereal
Instructions: Bake Your Way to Cookie Bliss!
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This step is crucial for easy cleanup and prevents sticking.
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Cream the Butter & Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. A stand mixer works wonders here, but a hand mixer will do the trick as well.
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Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
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Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Crunch Time: Gently fold in the crushed Cinnamon Toast Crunch cereal. Don't be afraid to get your hands a little messy!
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Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
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Bake to Perfection: Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them as ovens can vary.
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Cool & Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Frequently Asked Questions (FAQs)
Can I use other types of cereal?
While Cinnamon Toast Crunch is the star of this recipe, you can experiment with other cereals. However, keep in mind that the flavor and texture will change significantly. Cereals with a similar crunchy texture and sweet cinnamon flavor might work well.
How do I crush the cereal?
The easiest way to crush the cereal is to place it in a zip-top bag and crush it with a rolling pin. You can also pulse it in a food processor for a finer crumb, but be careful not to over-process it into dust.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough before baking. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag for longer storage. Bake from frozen, adding a couple of minutes to the baking time.
How long do these cookies last?
These cookies are best enjoyed fresh, but they will keep in an airtight container at room temperature for up to 3 days.
Can I add chocolate chips or nuts?
Absolutely! Feel free to add ½ to 1 cup of chocolate chips or chopped nuts to the cookie dough for added flavor and texture.
This Cinnamon Toast Crunch cookie recipe is a guaranteed crowd-pleaser. The combination of the familiar cereal flavor with the comforting texture of a warm cookie is simply irresistible. Enjoy baking and sharing these delightful treats!
